Journal of the ASBC Editor's Pick:
Simple and Practical Method for Evaluating the Buffering Capacity of Wort
The pH of wort and beer has a huge role to play in determining process performance and product quality. In their paper, He et al. describe a simple technique for gauging the extent to which wort will resist the decrease in pH that occurs during fermentation.
ASBC Methods Highlight: Aphids in Hops (Hops-3)
While precautions in the field and storage are taken to prevent and minimize aphids' presence in hops, these precautions are not 100% effective. This quality-assurance method serves as a laboratory check for the presence of aphids in hops, as well as hop cone damage levels. Subscribe to ASBC's 200-plus Methods of Analysis so all of your colleagues can benefit from this vital information. Order institutional access today!